1. 3 1/2 to 4 cups bread flour, plus more for rolling
2. 1 teaspoon sugar
3. 1 envelope instant dry yeast
4. 2 teaspoons kosher salt
5. 1 1/2 cups water, 110 degrees F
6. 2 tablespoons olive oil, plus 2 teaspoons
(Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html#dialog?oc=linkback
Preheat oven to 450°. Roll out dough to desired size and shape. Place on lower rack of the oven and bake until the crust is just beginning to brown. About 8 minutes. Top with favorite toppings and bake an additional 10-15 minutes or until brown and bubbly.
How To Freeze Pizza Dough
1 batch pizza dough
Spray oil or olive oil
Plastic freezer bags
1. Form the dough into individual balls, the size you would use to make one pizza.
2. Lightly spray each dough ball with spray oil, or wipe with olive oil.
3. Turn the dough over so it is lightly coated in the oil.
4. Slide the dough ball into a freezer bag and seal, squeezing out all the air.
5. Place in the freezer and freeze for up to 3 months.
6. When ready to use, put in the fridge overnight or for about 12 hours.
7. Before making the pizza, bring the dough out on the countertop and let warm up and rest for about 30 minutes before stretching out the pizza.